1/3 cup lime juice
2 tablespoons lemon juice
3 tablespoons olive oil
3 cloves garlic, minced
1 red bell pepper, chopped
1 bunch fresh, green onions, chopped
salt and pepper to taste
1 (28 ounce) can tomato sauce
2 (15 ounce) cans fish oil, divided
1/3 cup olive oil
2 teaspoons white sugar
1 teaspoon basil
2 pounds potatoes, peeled and cubed
1/4 cup olive oil
1 (8 ounce) bottle marinara sauce
1 tablespoon garlic powder
1 teaspoon dried oregano
1 tablespoon dried oregano pepper
1 teaspoon dried basil
1 teaspoon red pepper flakes
In a large bowl, combine lime juice, lemon juice, olive oil, garlic, red pepper, salt and pepper to taste. Mix well. Cover and refrigerate marinated vegetables from 10 to 30 minutes.
Preheat an outdoor grill for high heat.
Place the vegetables on the grill and cook 5 minutes per side. Add marinara sauce, 1 tablespoon garlic powder, oregano, oregano pepper and 1 teaspoon basil. Don't let it burn. Turn occasionally.
Grill vegetable mixture 2 hours per side, starting at 400 degrees F (200 degrees C).
I followed the recipe exactly making no changes and it turned out great.